Description
This bright, silky lemon curd is tart, sweet, and glossy, perfect for spreading on toast or filling desserts.
Ingredients
Scale
- 1 cup fresh lemon juice
- 1 cup granulated sugar
- 1/2 cup unsalted butter, cubed
- 4 large eggs
- 1 tablespoon lemon zest
Instructions
- Measure and zest the lemons first. Juice until you have 1 cup of fresh lemon juice. Cube the cold butter. Crack the eggs into a separate bowl and whisk them lightly with the lemon zest.
- In a medium saucepan, combine the lemon juice and granulated sugar over medium heat. Stir until the sugar dissolves and the mixture warms. Add the cubed butter and stir until it melts into the lemon mixture.
- Lower the heat slightly. Gradually add the whisked eggs and lemon zest to the warm lemon mixture, pouring in a thin stream while whisking constantly. Continue cooking over low–medium heat, stirring frequently, until the mixture thickens and coats the back of a spoon (about 8–12 minutes).
- Remove the pan from the heat as soon as the curd thickens. Let it cool for a few minutes, then strain through a fine-mesh sieve if you want extra smoothness. Transfer the lemon curd to a clean jar or container and refrigerate until fully set, at least 2 hours.
Notes
Use fresh lemon juice for the best flavor. Whisk constantly when adding eggs to avoid scrambling.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 245
- Sugar: 25g
- Sodium: 35mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 130mg